Chicken and Asparagus Bake Recipe

Chicken and Asparagus Bake Recipe

  • 1 medium onion, chopped
  • 1/4 cup butter or margarine
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (8 ounce) can mushroom stems and pieces, drained
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons chopped pimientos
  • 2 teaspoons soy sauce
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 2 cups shredded Cheddar cheese
  • 5 cups cubed cooked chicken
  • 1 (10 ounce) package frozen cut asparagus, thawed
  • 3 tablespoons chopped almonds
  1. In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted.
  2. In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.
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